Fennel-Crusted Salmon on White Beans
- 2 (8 ounce) Salmon fillets, skinned
- 5 teaspoons extra virgin olive oil, divided
- 1 bulb fennel, halved, cored and thinly sliced
- 1 tablespoon chopped fennel fronds
- 2 (15 ounce) cans white beans, rinsed
- 2 medium tomatoes, diced
- 1/3 cup white wine
- 1 tablespoon Dijon mustard
- ½ teaspoon freshly ground pepper, divided
- 1 tablespoon fennel seeds
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add sliced fennel; cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in beans, tomatoes and wine. Cook, stirring occasionally, until the tomatoes begin to break down, about 3 minutes. Transfer to a bowl; stir in chopped fennel fronds, mustard and 1/4 teaspoon pepper. Cover to keep warm.
- Meanwhile, combine fennel seeds and the remaining 1/4 teaspoon pepper in a small bowl; sprinkle evenly on both sides of salmon.
- Wipe out the pan. Add the remaining 3 teaspoons oil to the pan and heat over high heat until shimmering but not smoking. Add the salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, cover and remove from the heat. Let stand until the salmon finishes cooking off the heat, 3 to 5 minutes more. Transfer the salmon to a cutting board and flake with a fork. Serve salmon on top of the warm bean mixture.
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Specials
